1 Small bowl, 1 Mixing bowl, 1 deep bowl, 1 Measuring cups, 1 Whisk, 1 Sieve, 1 Paper towel, 1 Hand mixer, 1 Teaspoon, 1 Non-stick pan, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Slotted spatulas, 1 Casserole dish
1 Soak the currants in a bowl with 50 ml (approximately 3 1/2 tablespoons) of hot water. Separate the eggs.
2 Mix flour with 1/2 teaspoon salt in a bowl, then gradually stir in the mineral water, milk and egg yolks. Let the batter rest for about 20 minutes.
3 Meanwhile, rinse wild garlic, shake dry, trim stems and cut into thin strips.
4 Drain currants. Beat egg whites until stiff and fold into the batter.
5 Heat 1 teaspoon canola oil in a non-stick pan over medium heat. Divide batter in half, then divide currants and wild garlic between the halves and stir to combine. Add half the batter and cook until set and golden brown, about 3 minutes.
6 Remove pancake, add another teaspoon canola oil to the pan, and add pancake back to pan to cook the other side until golden brown. Tear the pancakes into strips with 2 spatulas.
7 Place pancake strips in a baking dish and keep warm in preheated oven at 100°C (fan: Level 1: 80°C, gas) (approximately 200°F/convection 175°F). Repeat with remaining canola oil and batter.
8 Place the pancake strips on a plate. Pat dry the feta cheese and crumble with fingers over the strips. Sprinkle with peppercorns and serve.